Chocolate Chip Cookies

• Ingredients:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup of canola oil
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups of Eat Freely Chocolate Chips

Directions:

Combine flour, baking soda and salt in small bowl. Beat oil, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. 

Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

Okay so I totally missed one part of the recipe; the whole "refrigerate for 1 hour or until firm" part BEFORE you shape it into a log. You will see what happened in just a bit. So if you try this recipe, cool first, then shape. ;-)

My ingredients. I don't have special containers for my sugar, flour, etc., so don't be jealous of my ziploc bags! ;-)

flour, baking soda, salt all mixed together.

The cookie mixture (this is after I added the flour mixture to the sugar/oil mixture).

So after I finished mixing the chips in I promptly dumped half of it on the wax paper. Oops!

And I rolled it into a log.

Looks good doesn't it?! I put the pretty log into the fridge for approx 2 hours.

So my pretty log came out flat on the bottom. Oops!!

So I cut off the dough, rolled it and flattened it out into a cookie shape.

Ready to go in the oven!!

Viola!!! The finished product!!